Zupa Ogórkowa (Polish Cucumber Soup)
Zupa ogórkowa is a traditional Polish soup made out of sour, salted cucumbers.
- Prep
- 18 min
- Cook
- 42 min
- Total
- 1 hr
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1½ quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.
Procedure
Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into 6 mm x 6 mm/quarter inch cubes (0.25 x 0.25 inches).
Procedure
Take out the leek, and add the potatoes to the pot. Boil them for 10–12 minutes and make sure the potatoes are cooked through.
Procedure
Grate the sour-salted (pickled) cucumbers and put them into a sauté pan with the melted butter. Sauté for 2 minutes, and add the flour and constantly stir it over low heat.
Procedure
Add ½–⅓ cups (120-80 ml) of water to the sauté pan and continue stirring.
Procedure
When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3–5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.
Procedure
Bon appétit! Smacznego!
Notes, tips, and variations
It is very important to add the potatoes first, and then the sour cucumbers. If you add them in reverse order, the potatoes will not be cooked through.
Photo: No machine-readable author provided. Mohylek assumed (based on co · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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